chicagorestaurants

Po'Boys and fresh baked goods: what could be better?

From a purveyor of Italian sweets to a cocktail bar for gin lovers

Ruben Caraballo and team open their little black books for some primo destinations

Plus, an invitation to get aggressive with the beer pairing

Three words: “wine-inspired cuisine”

Why J.P. Graziano is in a class by itself

All you need is a cast-iron skillet and some premium beef

Plus: Comprehensive recs for the city’s best pizza, from the guys who know

Comfort food is the name of the game as spring ushers in a lineup of pizza, pasta and burgers at the city’s newest restaurants

Chef John Shields says it’s “rich, indulgent and deeply satisfying with every bite”

Doing right by a community in shock

Including an inventive sandwich shop and a Latin-inspired fine dining restaurant

Melissa Stinson makes the case for by-appointment-only coffee and culture.

Chef Ramón Martínez has been working alongside José Andrés for 15 years. Today, he spills some of the legend’s secrets.

You don't need to have a foodie budget to dine like a foodie in Chicago

Including an inventive sandwich shop and a Latin-inspired fine dining restaurant

Melissa Stinson makes the case for by-appointment-only coffee and culture.

Chef Ramón Martínez has been working alongside José Andrés for 15 years. Today, he spills some of the legend’s secrets.

You don't need to have a foodie budget to dine like a foodie in Chicago

Celebrating Chicago’s best eats (including “the most insane fried chicken sandwich’”)

Did someone say $2 cocktails (for a very specific 15-minute timeframe)?

"A Recipe for Disaster" comes to Windy City Playhouse

‘You don’t hate beets — you just didn’t know you liked them!’

Why do a red-eye when this guy’s right here?

From Spanish tapas (courtesy: José Andrés) to next-level charcuterie

We consulted the Instagram gossip lords at DeuxMoi to try to track down some famous Chicagoans in the wild

There’s more to Brew City than all that beer (and brats) (and cheese)

Because any notion of “American” cuisine is by definition a thing that originated elsewhere

A buzzy regional Mexican restaurant and a Gold Coast spot with a 50 oz. steak are just two of Chicago’s latest hot spots

From “Adriatic drinking food” to a place that’s entirely based on a wood-burning oven, in-house dining is back

Chicago’s Devin Keller is here with a next-level Memorial Day menu